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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Tecnoscienza Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Pengabdian UNDIKMA Jurnal Abdimas Sang Buana Prosiding Konferensi Nasional PKM-CSR Jurnal Abdimas Musi Charitas The Journal of System Engineering and Technological Innovation Jurnal Pengabdian Masyarakat dan Inovasi Teknologi
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Improving Food & Beverage Industry Performance With Performance Prism And AHP (Analytical Hierarchy Process) Method In The Era Of Digital Transformation Andika, Arby; Octavia, Chendrasari Sari; Dewi, Fitriya Gemala; Subaderi, Subaderi; Hariyanto, Krisnadi
Journal of System Engineering and Technological Innovation Vol 3 No 02 (2024): Oktober 2024
Publisher : Faculty of Engineering, Wijaya Putra University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38156/jisti.v3i02.109

Abstract

MSMEs in the food and beverage industry are one of the leading sectors in Surabaya. MSMEs in the food and beverage industry still experience many difficulties in their development, especially in marketing, there is also the use of technology, lack of innovation, and low quality of human resources. Other obstacles often faced by MSMEs that are members of consumer cooperatives are marketing, many competitors and maintaining existing markets. In addition, MSME owners also pay less attention to marketing strategies and maintaining customer relationships. The quality of service in this case is closely related to sales which have a reference to the performance of the MSME. Problem identification in this study is the unknown improvements to improve the performance of MSMEs, the unknown most effective way to improve stakeholder satisfaction and the unknown strategies that must be carried out, the processes needed to achieve these goals, and the capabilities that must be prepared to implement them in order to achieve the target. Measuring the performance of food and beverage MSMEs by identifying KPIs (Key Performance Indicators) and the performance prism method consists of five perspectives, satisfaction, contribution, strategy, process, and capability. The results of the study were obtained based on the processing of key performance indicators (Key Performance Indicators, KPI) with the highest weighting value from each stakeholder . The KPI with the highest weighting will be applied to the proposed improvements. By making improvements to these indicators, it is expected to improve the performance of MSMEs in the future.
Proses Produksi Jamu Tradisional Dengan Metode Network Planning SUBADERI, SUBADERI; Purnamayudhia, Onny
JURNAL TECNOSCIENZA Vol. 6 No. 2 (2022): TECNOSCIENZA
Publisher : JURNAL TECNOSCIENZA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/tecnoscienza.v6i2.669

Abstract

TJamu merupakan tanaman herbal yang baik bagi kesehatan. Di daerah maupun perkotaan banyak dijumpai berbagai jenis jamu. Di daerah kabupaten madiun, terdapat UKM yang bergerak dibidang pengolahan jamu tradisional. Oleh karena itu, Penelitian ini memiliki tujuan untuk mengetahui waktu normal penyelesaian kegiatan produksi Jamu Tradisional. Pada Penerapannya, Proses Produksi dipantau dengan menggunakan Metode Network Planning dengan Teknik Analisis Program Evaluation And Review Technique (PERT) dan Critical Path Method (CPM). Proses Produksi Jamu Tradisional melalui beberapa tahapan. Hasil Penelitian ini yaitu Dengan Analisis Program Evaluation and Review Technique (PERT) menunjukkan bahwa Proses produksi akan selesai paling cepat dan paling lambat (EF dan LF) selama 9 hari, mulai dari pengadaan bahan baku, pengolahan s/d. produk jadi. Sedangkan pada bagian Critical Path Method terdapat tahapan aktifitas yang bersamaan waktunya/berdurasi sama yang menimbulkan Dummy (tidak dapat ditunda pelaksanaan kegiatannya), sedangkan Total Slack pada Event A dan B (kegiatan pengadaan dan pembersihan bahan baku) paling cepat/lambat = 3 hari, Event C dan D (Pengeringan dan pemotongan bahan baku) 8 hari (jumlah kumulatif setelah event A & B s/d. D), Event E = 1 hari (penyelesaian akhir setelah event A s/d. D).
PENINGKATAN OMSET UKM BINTANG MELALUI MESIN TEKNOLOGI TEPAT GUNA PANGGANG AYAM Sugiharto, Mulus; Suprobowati, Dewi; Subaderi, Subaderi
Jurnal Abdimas Sang Buana Vol 6 No 1 (2025): Jurnal Abdimas Sang Buana - Mei
Publisher : LPPM Universitas Sangga Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32897/abdimasusb.v6i1.3875

Abstract

One example of a business in the food service sector is a katering service that provides food orders to be delivered to various places according to customer needs. Elysabeth Annete, Chairperson of Bintang Surabaya's SME Partners, acted as a sponsor for the SMEs this year. However, the partners faced several obstacles, such as limited production capacity that was unable to meet market demand. This is due to the use of traditional (slow) meat processing machines, production processes that rely on manual equipment, and the lack of ability to manage finances independently. The objectives of this Student Creativity Program (PKM) are to increase the production capacity and quality of partner machines by applying appropriate technology. Increase partner income through increased production capacity. The program implementation method includes planning, implementation, monitoring and evaluation, success indicators, and program achievement targets. The focus of this experiment is to increase design pressure through the application of Appropriate Technology (TTG) on Chicken Roasting Machines, so as to increase production capacity and product quality. As a result, the partners successfully completed the training and adjustment program in accordance with the guidelines from the PKM UWP team.
PKM KELOMPOK USAHA IBU RUMAH TANGGA KELURAHAN LAKARSANTRI KOTA SURABAYA Rizqiawan, Hendrik; Novianto, Iful; Subaderi, Subaderi
Jurnal Abdimas Musi Charitas Vol. 4 No. 2 (2020): Jurnal Abdimas Musi Charitas Vol. 4, No. 2, Desember 2020
Publisher : Universitas katolik Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.067 KB)

Abstract

This Community Service Activity (PKM) has a partner who is a housewife business group locatedin Lakarsantri Village, Lakarsantri District, Surabaya City. The snack product produced andmarketed by partners is Semanggi Stick. However, there are several problems faced by partnerswhile running their business. PKM activities in the form of training, mentoring and accompaniedby the procurement of equipment aim to assist partners in overcoming several problems, includingin the production process, labeling, packaging, business management, and marketing. Of course,by overcoming these problems, there is an increase in the skills, productivity and quality of partnerproducts. This can be seen from the increase in production capacity, where partners are able toproduce 6 to 8 recipes per week from an average of 2 recipes at the same time. Current partnerproducts are also able to last more than 1 month, which previously only has a maximum durabilityof 2 weeks.
Perbandingan analisis studi kelayakan usaha hasil peramalan simulasi monte carlo dengan kondisi sebenarnya Oktavia, Chendrasari wahyu; Subaderi, Subaderi; Alfarizi, Ahmad; Arrosyid, M Ferdy
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 4 (2024): October
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i4.38865

Abstract

Every laundry business owner certainly wants to know how far the business they have run has developed. To find out this, a business feasibility study is needed that looks at the aspects of revenue and total costs. However, unfortunately, business actors do not carry out business feasibility study calculations. Therefore, this research aims to analyze the extent of business development in the coming period. The approach used is Monte Carlo simulation to calculate the amount of revenue in the future period and the R/C ratio is calculated and the actual condition results are also calculated by the R/C ratio to obtain comparative results. Based on the R/C ratio results with simulation revenue results, it shows that the laundry business in February and April was above 1, which means it experienced a profit and vice versa, with actual conditions in February and March below 1, which means it experienced a loss.
Penentuan Waktu Optimal Penugasan Karyawan Yang Tidak Berimbang Dengan Metode Hungarian (Studi kasus: Usaha Cuci Motor “ Mas BEJO”) Subaderi, Subaderi; Wahyu, Chendra Sari; Suwondo, Ampar Jaya
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 17, No 3 (2023): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/pasti.2023.v17i3.010

Abstract

Kehadiran tenaga kerja membawa kemajuan usaha apabila di dorong dengan pelatihan yang tepat sesuai. Pada prakteknya, banyak permasalahan alokasi penugasan ke tenaga kerja dikarenakan perbedaan kompetensi yang dimiliki. Salah satu usaha yang terkendala masalah tersebut adalah Usaha Cuci Motor Mas Bejo. Usaha tersebut memiliki 4 karyawan yang harus mengerjakan 6 tugas sehingga waktu penyelesaiannya tidaklah sama dan menyebabkan banyak antrian motor menunggu. Permasalahan ini diminimalisir dengan pendekatan usulan metode Hungarian. Tujuan dari penelitian ini mengalokasikan tenaga kerja berdasarkan waktu penyelesaian yang optimal dan ideal setiap penugasan. Hasil dari pengolahan diperoleh efisiensi waktu 229 detik setelah menggunakan metode usulan. Selain itu, tenaga kerja (P1) menempati penugasan pembilasan air dengan waktu 62 detik, P2 penugasan penyiraman air salju dengan waktu 21 detik, P3 penugasan penyiraman air dengan waktu 50 detik, P4 penugasan penggunaan kanebo dengan waktu 96 detik. Perbandingan prosentase efisiensi waktu dari metode sebelum usulan dan usulan adalah 92%.
Increasing the Capacity and Quality of Cheisya Kitchen’s Milkfish Processing with Technology and Innovation Ikmal, Novita Maulida; Hardaningtyas, Dwi; Subaderi, Subaderi
Jurnal Pengabdian UNDIKMA Vol. 6 No. 4 (2025): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i4.17788

Abstract

This community service program aimed to enhance the capacity and quality of processed milkfish products through technology utilization and product diversification innovation. The implementation methods were oriented toward solving priority problems through ergonomics training, social media marketing training, assistance in obtaining halal certification, and technology transfer in the form of a pressure cooker and charcoal grill. The intervention focused on three main problem areas: production, marketing, and management. The results of the program showed a significant improvement in the production capacity of the Cheisya Kitchen business with the provision of Appropriate Technology (AT) equipment, namely a 20-kg capacity pressure cooker and a 60×40×85 cm charcoal grill machine. Production capacity increased by approximately 50% among three assisted partners. In terms of efficiency, the use of these machines enabled larger-scale production within shorter processing times. Partners also received training on operating the AT machines to ensure sustainable use. From a quality perspective, ergonomics training helped partners organize the production process more effectively. Furthermore, the processed milkfish products successfully obtained halal certification, enabling their distribution through online sales platforms. Partners were also trained and mentored in packaging using a vacuum sealer and in digital marketing through TikTok and Shopee, contributing to increased market reach and business competitiveness.
Co-Authors Abdullah, M Hasan Abdullah, M. Hasan Alfarizi, Ahmad Andika, Arby Ansori Ismantoko, Mohammad Fahrul Arrosyid, M Ferdy Astria Hindratmo Bima, Putu Chendrasari Wahyu Oktavia Dani Kurniawan, Dani Dewi Suprobowati Dwi Hardaningtyas Fitriya Gemala Dewi Hariyanto, Krisnadi Iful Novianto Ikmal, Novita Maulida Ismantoko, Mohammad Fahrul Ansori Krisnadhi Hariyanto, Krisnadhi Kurniawan, Dani Dwi Kusuma, Djati Muhandhis, Isnaini Muzaki, Iqbal Octavia, Chendrasari Sari Octavia, Chendrasari Wahyu Ong Andre Wahyu Riyanto, Ong Andre Wahyu Onny Purnamayudhia Putra, Giovanni Firmasyah Rizqiawan, Hendrik Sugiharto, Mulus Suwondo, Ampar Jaya Wahju Rijanto, Ong Andre Wahyu, Chendra Sari